ArticleFrontiers in plant science2024
Characterization of varietal effects on the acidity and pH of grape berries for selection of varieties better adapted to climate change.
Article in Frontiers in plant science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.Journal of the science of food and agriculture · 2026Article
- ExploringApplied and environmental microbiology · 2026Article
- α- and β-Casein Differentially Protect Anthocyanins from Three Red Grape (Foods (Basel, Switzerland) · 2026Article
- Impact of Thermal Processing and Storage on the Quality and Chirality of Linalool in Blueberry Juice.Molecules (Basel, Switzerland) · 2026Article
- De novo L-(+)-tartaric acid biosynthesis in multi-modular engineered yeasts.Nature communications · 2026Article
- Synergistic Enhancement of Phenolic Accumulation, Antioxidant Capacity and Fruit Quality in Marselan Grape (Vitis vinifera cv. Marselan) by Nano Zero-Valent Iron Combined with Potassium Dihydrogen Phosphat.Plants (Basel, Switzerland) · 2026Article
- Focus on flavors: Physico-chemical, primary metabolite, volatile, and sensory analysis of seven white table grape cultivars in China.Food chemistry: X · 2025Article
- Intra-Varietal Variability for Abiotic Stress Tolerance Traits in the Grapevine Variety Arinto.Plants (Basel, Switzerland) · 2025Article
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Authors and funding
6 authors.
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Abstract
Climate change is drastically modifying berry composition and wine quality across the world. Most wine regions with a history of winemaking are suffering from a loss of typicity and terroir expression because of climate change impact on berry components at harvest, including wine acidity, with total acidity decreasing and pH increasing. Such changes can have a major impact on wine stability and quality. One important option for adaptation is the selection of grapevine varieties better adapted to warmer and drier conditions. Weekly measurement of tartaric acid, malic acid, pH and titratable acidity from veraison until maturity were carried out on 51 varieties over seven years in two experimental plots. Varietal differences were shown for the rate of malic acid degradation during the ripening period, with some varieties metabolizing malic acid faster per unit of thermal time than others. Some varietal differences were also noticed regarding tartaric acid modulation, which can occur under exceptionally high temperatures. Differences in the dynamics of pH evolution in grape must over the growing season were evaluated and varieties characterized with regard to organic acids (tartaric acid and malic acid), inorganic compounds (cations) as well as pH levels and stability. This multi-trait approach allows the selection of grapevine varieties based on parameters linked to their acidity, which is of particular importance in the context of climate change.
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